I love to put my own twist on the traditional recipes. Sweet Potato Pudding is one them and they are a favorite sweet treat. However, the star of this recipe is the Bacardi Guava Rum Sauce. I could just eat it from a spoon or plaster it on bread and have a feast; it is that good!
Sweet Potato Pudding is a long time favorite Jamaican sweet treat. I fell in love with potato pudding as a child. My church sister would sell potato and bread pudding after church services on Sundays. In my eyes, she was and still is the Pudding Queen.
“Hell A Bottom, Hell A Top and Hallelujah In The Middle.”
Ovens were not popular or none existent back in the days. So baking was done on an outdoor coal stove.
The sweet potato mixture was cooked into a “dutch pot” on hot coals. A zinc sheet was placed on top as a lid and hot coal is layered on top to create the idea of an oven.
The hallelujah in the middle represents the delicious goodness of the sweet potato pudding sandwich bell hot coals at the top and at the bottom.
Many people in Jamaica today still use this method of baking sweet potato pudding despite advancements in oven technology. However, I still think this method is the best way to bake sweet potato pudding.
There is just an unexplainable flavor, and texture that foods or meals acquire when they are cooked on an outdoor stove that you wouldn’t necessarily taste in meals cooked on a gas or electric stoves.
Grandma’s Sweet Potato Pudding
I always had fun when I visited my Grandma in the country area of Jamaica during the summer. At the time, she cooked all her meals on her outdoor coal stove. I remember the day she made sweet potato pudding on her coal stove.
It was my first time seeing firsthand how an authentic Jamaican sweet potato pudding was baked on a “coal oven.” It was a great experience and most importantly I got to feast on this Jamaican sweet delicacy.
Let’s Talk Sweet Potatoes
There are different species of sweet potatoes in the grocery stores in the USA. In Jamaica, we do not have these different options. However, sweet potatoes in the USA vary in texture, flavor, and color.
When I migrated to the US, I often stood in the produce section of the supermarket and became puzzled about the types of sweet sweet potatoes that look quite different but were all called sweet potatoes.
The USDA later changed the name of the white flesh sweet potato to yams to distinguish them from the orange American sweet potatoes. However, in the Caribbean particularly Jamaica, YAMS are a totally different food item. It is one of our favorite starchy root tubers and is a great addition to many dishes.
Jamaican Sweet Potatoes (Yams).
Caribbean sweet potato or yams, as these are most often called in the US, have thinner, reddish-purple skin and a rougher looking exterior. The inside is white.
Jamaican sweet potatoes or yams have less water content and are therefore drier, harder, and starchier in texture. They oxidize and get brown very quickly.
They are found in some supermarkets, but they can be easily purchased at your local “Korean” or Caribbean markets in the US.
American Sweet Potatoes
These are grown in the US and can be easily found in most grocery stores.
The skin of sweet potatoes is thicker, smoother, and brownish-orange in color. The inside is a bright orange color.
Because of their higher water content, they are softer and silkier in texture when cooked.
They are used a lot in cooking during The Thanksgiving Holidays to make dishes such as sweet potato pies and candied yams.
Nutrition and Sweet Potatoes Yams
It does not matter if you prefer sweet potato or yams, they are both packed with good nutrition and many health benefits.
Sweet Potatoes are a good source of fiber when eaten with the skin. 1 medium sweet potato with skin provides approximately 4 g of fiber.
Yams and sweet potatoes are both good sources of vitamins and minerals:
Vitamin A or Beta-Carotene
Vitamin B5, B6, C
Healthline provides detailed and in-depth nutrition information on both yams and sweet potatoes.
You will also enjoy my blog on the Immune Boosting Power Of Carrots.
Jamaican Sweet Potato Pudding with Bacardi Guava Rum Sauce.
Jamaican Sweet Potato Pudding Topped With A Bacardi Guava Rum Sauce.
- 2 Mixing Bowls
- 12 Inches Cast Iron Pot
- Food Processor or Blender
- Sauce Pan
- 5 cups Jamaican Sweet Potato, Cubed 2 large sweet potatos, 2.5 lbs
- 1 can Coconut Milk
- 2 cups Cassava, Cubed Small, 1 lb
- 1.25 cups Light Brown Sugar
- 1/3 cup Bacardi Coconut Rum
- 1 tsp Nutmeg
- 2 tsp Vanilla Extract
- 1 tsp Almond Extract
- 2 tsp Salt
Bacardi Guava Rum Sauce
- 2 cups Guava paste, cubes
- 1/4 cup Coconut Milk
- 1/4 cup warm water
- 1/3 cup Bacardi Coconut Rum
- Set oven to 375 °F.
- Peel Your sweet potato and casava. The potato will oxidized and get brown. This is normal and will not afftect te taste of the product.
- Remember to remove the fibrous center vein in the center of the cassava root.
- Cut sweet potato and cassava into roughly cut cubes
- Add cubes to the food processor or blender and pulse until fairly smooth. Dump content into the mixing bowl.
- In another bowl, add coconut milk, Bacardi rum, nutmeg, vanilla extract, almond extract, and brown sugar. Mix all ingredients with a whisk until the sugar dissolves.
- Pour coconut milk mixture onto grated sweet potato mixture. Gently mix until all the ingredients are evenly uniformed.
- Grease cast iron pot with tablespoons of butter.
- Pour Sweet Potato mixture onto cast iron pot.
- Gently tap pot cast iorn or baking tin onto a counter a few times to release air bubbles and even out the mixture inside baking container.
- Bake for 40-45 minutes or until an inserted knife comes out clean.
Bacardi Guave Rum Sauce
- In the Saucepan add the cubes of guava paste, coconut milk, and water.
- Over medium heat, allow cooking while constantly stirring with the metal whisk to avoid burning.
- Whisk until all the cubes of guava paste are dissolved. At this point add the Bacardi Rum and mix well.
- Pour guava sauce into top of the baked sweet potato pudding. Place inside oven for 3-5 minutes.
- Remove from oven and allow to cool at room temperature.